Veggie lover or not, these enchiladas bring the heat and crowd-pleasing flavour! You’ll make a simple homemade enchilada sauce that coats the likes of smoky black beans, zucchini and peppers. The secret weapon is the dreamy cashew “queso” sauce that adds the quintessential cheesy hit, without weighing the dish down.

Equipment: Cast Iron Milo Ultimate Skillet

Ingredients

Veggie Enchilada Filling

6 small flour or corn tortillas*

1 can (390 ml) black beans, drained and rinsed

1 medium zucchini, small diced

1 red bell pepper, small diced

1 yellow onion, small diced

Quick Enchilada Sauce

2 tsp (28 g) taco seasoning

½ tsp (3 g) hot smoked paprika

2 tbsp (28 g) tomato paste

1 tbsp (15 g) flour

2 cups (500 ml) low sodium vegetable broth

2 cloves garlic, minced

½ tsp (2 ml) tamari (optional)

Chipotle Cashew Queso

½ cup (150 g) raw cashews

¾ cup (177 ml) hot water

3 tbsp (25 g) nutritional yeast

1 garlic clove

½ tsp (2.5 ml) apple cider vinegar

½ tsp (3 g) salt

dash chipotle hot sauce

pinch taco seasoning

Optional Toppings

Cilantro, avocado, green onions, jalapenos, lime wedge

Preparation

Make the Enchilada Sauce: Preheat the oven to 425℉. In a skillet, heat 1 tbsp butter or oil over medium-high heat. Add garlic, taco seasoning, smoked paprika, tomato paste and flour. Cook for 30 sec, stirring often to toast the flour and spices. Slowly pour the vegetable stock into the pan, whisking as you go to minimize lumps. Bring mixture to a boil over medium-high heat. Once boiling, reduce heat to low and cook for 4-5 min, whisking often, until smooth and thickened. Season with salt, pepper and tamari (if using). Transfer to a medium bowl.

Cook the Filling: In the same skillet, heat 1 tbsp butter or oil over medium heat. Add zucchini, onion and peppers. Cook for 6-8 min, stirring occasionally, until tender and golden in spots. Stir in black beans and 2 tbsp of the enchilada sauce. Cook for 1-2 min, until warmed through. Season with salt and pepper. Transfer to a plate.

Assemble Enchiladas: In the same skillet, add 2 tbsp of the enchilada sauce and spread out in an even layer. Lay out tortillas on a flat work surface. Divide black bean filling among 6 tortillas. Roll tortillas and place into skillet seam-side down.

Bake Enchiladas: Pour remaining enchilada sauce over enchiladas. Transfer skillet to the oven and bake on the middle rack for 10-12 min, until tortillas are golden and crisp on the edges.

Prepare Cashew Queso: Meanwhile, in a blender, add all ingredients for cashew queso. Blend for 60-90 sec, until smooth and creamy. Taste and add more salt, pepper or hot sauce as desired.

Top Enchiladas: Spoon cashew queso over enchiladas. Sprinkle with cilantro, avocado or green onions. Squeeze lime juice over to taste. Enjoy!

Note:

Corn tortillas are delicious, but they can be difficult to roll and break easily when making enchiladas. To soften them up, heat them in the microwave for 20 seconds. Alternatively, flour tortillas (white or whole wheat) will work wonderfully.